PHOTOGRAPHYANSON SMARTSTYLINGEMMA KNOWLESSHORT
& SWEET
ITALIANFOODis oneof
theglobalcuisinesthat
Indiansaretrulyobsessed
with,andofcourseI’mnot
spared!I lovecannoli,and
afterI movedtoAustraliaI cameupwith
manytwistsformyafternoon-teastaple.
BornandbredinSingapore,I decided
tousethemostversatileingredientin
SouthernAsia– pandan– toinfusethe
queenofallSouthernItaliandesserts,
cannoli.Creatingnewtwistsonclassic
dessertsis somuchfunandthesetreats
area hitwithmykids.Witheachbiteof
pandan-custardcannoli,you’llenjoythe
crispycrunchofflakypastryandthe
decadentlydeliciousfillingofsweetand
creamycustard.Eventhoughthisis a
lightdessert,it willsatisfyyoursweet
toothandleaveyouwantingformore.
Makingcannoliathomemightseem
a little bit daunting (those fried shells!),
80gcastersugar
21 / 2 titanium-strengthgelatine leaves,
soakedin coldwater
2 drops green food colouringForthepandancustard,placecream,milk
andpandanin a saucepanovermedium
heatandbringtoa simmer.Removefrom
theheatandleavetoinfusefor 10 minutes.
Meanwhile,whiskeggyolkswithsugar
untilpaleandthick.Slowlyaddcream
mixturetoeggmixtureandwhiskuntil
justcombined.Discardpandanleaves.
Transfermixturetoa heatproofbowlset
overa saucepanofgentlysimmeringwater,
andstircontinuously,for8-10minutesor
untilcustardthickens,removefromheat.
Squeezeexcesswaterfromgelatineand
addtocustard.Coolcompletely,thenbeat
in foodcolouring.Transfer to a piping bag
andchilluntilneeded.
Tomakethecannoli,placewine,olive
oilandsugarina smallsaucepanover
mediumheat.Cookfor2-3minutesoruntil
sugardissolves.Placeflourin a largebowl,
addeggyolksthenwinemixture.Using
yourhands,bringdoughtogether.Place
ontoa lightlyflouredsurfaceandkneadfor
5-6minutesoruntilcombinedandsmooth.
Enclosein plasticwrap and rest in the
fridgefor1 hour.
Dividedoughinto4 pieces,andflatten
eachportionintoa roughrectangle.Pass
thedoughthroughthewidestsettingofa
pastamachine3-4times,thenkeeprolling
doughthroughthesettings,reducingthe
thicknesseachtimeuntilyoureachthe
second-lastsetting.Cutdoughinto9cm
squares.Startingfromonecorner,wrap
eachsquareofdougharounda cannoli
tubesooppositecornersoverlap.Brush
overlappingcornerswitheggwhitetoseal.
Filla largesaucepanthree-quartersfull
withvegetableoil.Heatto180°C.Cook
cannoliin batches,turning,for1-2minutes
oruntilgolden.Drainonpapertoweland
coolcompletely.Fillcannoliwithcustard
and dust with icing sugar to serve.butarmedwiththecorrectequipment
anda littletimeinvested, making cannoli
isn’tdifficultatall!
Servethesedeliciousbiteswitha hot
cupofteaandlet your taste buds do
the singing!CANNOLIWITH PANDAN CUSTARD
MAKES 12(^1) / 2 cup(125ml)whitewine
1 tbsextravirginolive oil
1 tbscastersugar
1 cup(150g)plainflour
2 eggs,separated,whites beaten
Vegetableoil,tofry
Icing sugar, to dust
PANDANCUSTARD
300mleachpure(thin)creamandmilk
6 pandanleaves, trimmed, tied into a knot
8 egg yolks
30 delicious.com.au
delicious.com.au/recipes
Formoresuper-tastyrecipes
from theMaster Chef winner.
MASTERCHEF.